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Ingredients
Serves: 4

800g butternut pumpkin, peeled and cut into 3cm chunks

4 tomatoes

2 red capsicums, cut quartered lengthwise

8 cloves garlic (skin on)

80ml vegetable oil

1 teaspoon cardamon

1/4 teaspoon cayenne

1 teaspoon ground coriander

1/2 teaspoon turmeric

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2 red onions, sliced

3cm fresh ginger, grated

12 curry leaves

200ml vegetable stock

400ml coconut milk

1 tablespoon tomato paste

300g smoked tofu, cubed

salt and pepper to taste

coriander leaves, to garnish

DirectionsPreparation:20min › Cook:40min › Ready in:1hour

Preheat oven to 200 degrees C.

Place pumpkin, tomatoes, capsicum and garlic in a roasting pan. Drizzle over 2 tablespoons of the oil and toss to coat the vegetables. Sprinkle over the cardamom, cayenne, coriander and turmeric. Bake in the oven for 20 minutes.

Meanwhile, heat the remaining oil in a deep frypan over medium heat. Add the mustard and cumin seeds and cook for 1 minute until the mustard seeds start to pop. Add the onion and ginger, stir to combine and cook for 3 minutes. Add the curry leaves, stock and half the coconut milk. Increase the heat to a simmer.

Squish the roasted garlic out of the skins into the coconut mixture. Stir in the tomato paste and remaining coconut milk. Add the tofu and roasted vegetables, stirring gently. Season to taste. Simmer 5 more minutes.